Advertisements

Raw Cocoa Nut Balls

These delicious Cocoa balls are a perfect healthy snack! Cocoa is the highest whole food source of magnesium, while cashews are loaded with minerals; copper, magnesium, zinc and manganese. This recipe is very easy to make for you and your family.

photo (5)

Ingredients

  • 1 1/2 cup raw cashews
  • 1/2 cup shredded coconut
  • 2 tbsp raw organic cocoa powder
  • 1/3 cup of dried pomegranate or cranberries
  • 1/3 cup chopped walnuts
  • 1 tbsp soft coconut oil
  • 2 tbsp brown rice syrup or coconut nectar

Instructions

  1. Add cashews and coconut to food processor, combine until it reaches a crumb texture. Add cocoa, pomegranate, walnuts, coconut oil and rice syrup
  2. Blend the above in a bowl, using a metal spoon to evenly combine the coconut oil and syrup together with the dry ingredients
  3. Roll mixture into bite size ball sizes
  4. Keep in the refrigerator for approx 30 mins before eating or store in a closed container for a couple days prior to eating

Yield: 12

Advertisements

Banana Cocount Cookies

These cookies make a great healthy snack; with coconut palm nectar – low on the glycemic index. It has a nutritional content far richer than all other commercial available sweeteners, with it’s abundant source of minerals, 17 amino acids, vitamin C and B vitamins.

Ingredients

  • 1 cup brown rice flour
  • 1 cup flax-seed meal
  • 2 tbsp ground chia powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 ripened bananas, mashed
  • 1/2 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut palm nectar

Instructions

  1. Preheat oven to 350 degrees F. Mix wet and dry ingredients in two separate medium size bowls
  2. Mix the wet and dry ingredients together and fold slowly with a spatula, until everything is mixed together, removing all clumps and any dry traces of the flour
  3. Spoon batter onto a non stick loaf pan. Bake for 8-10 minutes, or until the bottom of the cookie is slightly brown.  You can also insert a knife in the center of a cookie, and if you don’t see any traces of the uncooked batter, their ready!

Yield: 12

photo

Sweet & Sour Coconut Tilapia

Ingredients

  • 3 6 oz pieces of tilapia
  • 1 1/2 cup spelt bread crumbs
  • 2 tbsp shredded coconut
  • 1 cup brown rice flour
  • 2 eggs
  • 3 tbsp coconut oil

Sweet & Sour Sauce

  • 1 cup pineapple juice (organic)
  • 1/2 tsp red chili sauce
  • 1/2 cup brown rice syrup
  • 1 tbsp raw agave syrup
  • 1/2 cup apple cider vinegar
  • 1/2 tsp sea salt

Instructions

  1. Rinse the fillets and pat dry with paper towels. Cut fish into quarters and set aside
  2. Mix the sweet & sour sauce ingredients together in a medium bowl and set aside once ready to use
  3. Place the egg in another bowl and beat until frothy, about 30 seconds
  4. Put the crumbs and flour into two separate bowls
  5. Coat the tilapia pieces in the flour and pat to remove any excess flour. Dip the fish in the egg wash, then gently coat the fish in the crumbs & shredded coconut
  6. Place the breaded fish pieces in the melted coconut oil on medium – high heat in a shallow frying pan. Cooking each side for approx 15 minutes or until slightly brown – add more oil if you feel the fish is starting to look dry
  7. Once the fish is cooked, pour the sweet & sour sauce over the fish then serve with rice

Yield: 2-4

Chocolate Almond Chunk Cookies

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp ground chia
  • 4 tbsp cocoa
  • 1 tsp baking soda
  • 1/2 cup semi-sweet chocolate chips (organic)
  • 1/4 cup raw almonds, chopped
  • 1/2 cup coconut palm sugar
  • 1 tbsp sunflower oil
  • 1 cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven 350 degrees F
  2. In a large bowl, cream together the sugar, sunflower oil, almond milk and vanilla extract. In a separate bowl, combine the almond & coconut flour,  chia, baking soda, cocoa, chocolate chips and almonds. Stir the dry ingredients into the wet mixture just until blended
  3. Using a teaspoon, form the dough into small balls, Place the cookies about 2 inches apart on the cookie sheet
  4. Bake for 20-25 minutes in the preheated oven. Bake longer for crispy cookies, less time for chewy cookies

Yield: 12

Coconut Hot Chocolate

Ingredients

  • 2 cups organic coconut milk
  • 2 tbsp cocoa powder
  • 2 ounces raw agave nectar or 2 tbsp sugar cane

Instructions

Pour coconut milk into medium sauce pan on medium to high heat. Bring milk to a boil. Add cocoa powder and agave or sugar cane. Serve hot

Yield: 2 cups